* In a shallow broad dish, mix the oil and the onions.
* Cook uncovered at high heat for 25 minutes stiring thrice, till the
* onions are brown.
* Mix together the browned onions, keema, ginger garlic paste and cook
* uncovered on high heat for 10 minutes, string thrice.
* Mix in the tomato puree, salt, chili powder, garam masala, coriander
* powder, turmeric powder and cook at high heat for 10 minutes and
* stiring it thrice.
* If there is excess liquid, lift the keema out of the liquid and cook
* the liquid separately at high heat for 8-10 minutes.
* Add the keema, mix well and cook at high heat for 15 minutes.
* Transfer into a serving bowl and garnish with coriander leaves and green chilies.
* Serve with boiled rice or roti.